Zinc (Avatz) אָבָץ

The COVID-19 pandemic significantly heightened awareness of zinc’s critical role in health. Even medical professionals previously uninterested in nutrition now recognize its vital importance.

Food processing can substantially reduce zinc content in foods. Zinc deficiency is a widespread issue in the Western world, particularly affecting children, the elderly, pregnant women, women of reproductive age, adolescent girls, and sometimes vegetarians, as meat is a primary zinc source. Low-protein diets can also contribute to zinc deficiency.

Numerous books explore this essential mineral, but here we focus on symptoms of mild zinc deficiency, which include:

Reduced appetite and impaired taste
Delayed wound healing
Stunted growth
Weakened immune system
Delayed sexual development in children

Severe zinc deficiency may lead to more serious symptoms, such as hair loss, diarrhea, skin sores, loss of appetite, and weight loss.

Sources of Zinc

Animal-based zinc sources are generally better absorbed by the body. Zinc intake is closely tied to dietary protein content. Excellent sources include:
Meat

Seafood

Dairy

For vegetarians, pulses (e.g., beans), whole grains, and nuts (e.g., almonds) serve as moderate but important zinc sources. Leafy vegetables, though highly nutritious, along with fruits and fats, are generally low in zinc.

It would be intriguing to investigate whether individuals who regularly consume high-zinc diets, such as seafood eaters (kosher or otherwise), experience lower rates of severe COVID-19 outcomes.